1. Appetizers are small portions of food served before a meal to stimulate appetite and can include items like canapés, cocktails, relishes, fruit, and grilled foods. 2. Sandwiches consist of a filling between two slices of bread and can be hot, cold, open-faced, grilled, or deep-fried. Common fillings include meats, cheeses, fish, salads, fruits, and nuts. 3. Salads can be served as appetizers, alongside a main dish, or as a main dish themselves and are classified by ingredients - such as fruit salads, vegetable salads, and high-protein salads containing meat or seafood.

1. PREPARING APPETIZERS,
SANDWICHES,
SALADS AND DESSERTS

2. APPETIZERS
An appetizer is a refreshing simple food
or drink offered before the meal to guests
as soon as they arrive.
It is also called starters and they are
common accompaniment to cocktails. It is
the first course of a meal.

3. CLASSIFICATION OF APPETIZERS
1. Canapes – small open-faced sandwiches.
Piece of bread or cracker biscuits are
topped with seasoned spreads.

4. 2. Cocktails – drinks with flavoring
ingredients served in small glasses. They can
be alcoholic or non-alcoholic.

5. 3. Relishes – selected vegetables that are served chilled. They
include celery, radish, olives, pickles, and vegetable sticks. They
are served in deep boat-shaped dish over crushed ice with
accompanying dips. Dips are usually made from cheese and are
served with chips and crackers.

6. 4. Fruit Appetizers – are light and refreshing fruits
sliced, diced or scooped that are fresh or preserved. They
are chilled and served with cream or syrup as
accompaniment. They are served in bowls, in cocktail
dishes or in fruit cups.

7. 5. Grilled Appetizers – usually served outdoors
and guest do the grilling themselves like grilled
hotdogs, and sausages and other cold cuts.

8. 6. Tasty Tidbits – include assorted nuts,
chips, pickles, and fresh or dried fruits and
vegetables. They are commonly called finger
foods.

9. SERVING TIPS FOR APPETIZERS
1. Presentation should be attractive
enough to stimulate the appetite of
guests.
2. The placement of appetizers on a buffet
table is important. It can be attractive
when placed on top of a food riser so that
it is easily seen.

10. 3. Cheese that needs to be sliced by guest as they
serve themselves should be placed in stable
surface that can easily be lifted.
4. Traffic flow and the type of utensils should also
be considered in the arrangement.
5. Keep several appetizers in reserve. This will help
maintain a steady flow of fresh food and the
appearance of full platters.

11. SANDWICHES
1. Bread – The function of bread in a sandwich is to
provide casing for the food inside . Good quality breads
provide variety texture, flavor, and appeal to sandwiches
aside from providing bulk nutrients.

12. 2. Spread – is used in sandwiches to protect the bread
from soaking up moisture from filling. It also adds
flavor to the sandwich. Butter and mayonnaise are the
most common spreads used for sandwiches.

13. 3. Filling – is the heart of the sandwich.
The following are some possible fillings which may be used
separately or in combination:
a. For meat and poultry – corned beef, hamburger
patties, bacon, ham, chicken breast, sausages
b. For cheese – cheddar type, cream cheese, cheese
spreads, processed cheese

14. c. For fish and shellfish – tuna, sardines, salmon, shrimp, fried
fish
d. For mayonnaise-based-salads – popular salad for sandwich
fillings is tuna salad, egg-salad, chicken salad, and ham salad
e. For vegetable – lettuce, tomato, onions, cucumber
f. Other possible fillings – peanut butter, jelly, jam, hard-
cooked eggs, fruits, nuts

15. TYPES OF SANDWICHES
1. HOT SANDWICHES
a. Simple Sandwich – include hot fillings like meat
placed between two slices of bread or rolls.
Hamburgers and hotdog burgers are the most
popular ones.
b. Open-faced sandwich – is prepared with butter or
mayonnaise spread over the bread then topped with
hot meat as filling.

16. 3. Grilled Sandwiches – also called toasted
sandwiches . They are buttered inside and browned
inside an oven.
4. Deep-fried Sandwiches – made by dipping
sandwiches in beaten egg and sometimes in bread
crumbs and are deep fried.

17. 2. COLD SANDWICHES
a. Simple cold sandwiches – range from a single slice of
cheese with ham, onions, tomatoes or more.
b. Multi-decker sandwiches– made with more than two
slices of bread and with several ingredients in the
fillings.
c. Tea sandwiches – small fancy sandwiches generally
made from light, delicate ingredients, and bread that
has been trimmed of crust.

18. TIPS IN PREPARING SANDWICHES
1. Make sandwiches on the day they are to be served.
2. If they must be made ahead, freeze them or keep
them inside.
3. If using lettuce, wash, drain, refrigerate, and keep
covered with damp cloth to ensure crispiness.

19. 4. Spreading butter or margarine can improve the
eating qualities of sandwiches and prevent moist from
fillings to soak through the bread.
5. Soften the butter or margarine to make application
easier and keep from tearing the bread.

20. SALADS
Salads can be classified according to use and according to
ingredients.
ACCORDING TO USE
1. As an appetizer. It should be light and must stimulate
rather than satisfy appetite.
2. As accessory to the main dish. Salads are often served as
accessory to the main dish. It is very light and served
before a heavy meal.

21. 3. As main dish. These are heavy in nature like
potato and chicken salads. They are served
together with the main dish.
4. As dessert. Fruit salads or fruit gelatins are
usual favorite desserts. The sweetness of this
dish somewhat balances the craving for the
preceding courses.

22. ACCORDING TO INGREDIENTS
1. Fruit Salads – A variety of fruits, specially
those in season, is prepared and mixed
together. Whipped cream with condensed
milk and cottage cheese serves as dressing.

23. 2. Vegetable Salads - Almost all vegetables can
be made into salads. The common is potato
salad which can come in different variation.
3. High-protein salad - This type of salad
combines vegetables with meat cuts like breast,
lean pork, salmon, tuna chunks, and wit
appropriate dressings.